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Fennel- and Dill-Rubbed Grilled Salmon Reviews

Be sure to buy the salmon with the skin on, which makes it much easier to handle as it grills. Keep in mind this is a special cut that your fish market or supermarket seafood counter may have to order. What to drink: Tom Douglas likes to pair this with a Washington State Chardonnay. Try: Columbia Crest 2002 Grand Estates Chardonnay ($11).

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3.5/4

Just made this with
fresh sockeye salmon
pretty much as
written. I halved
the amount of the
rub for a smaller
amount of fish. I
also substituted
half maple syrup for
half the sugar. It
turned out really
good, but it was no
longer a rub, but
more of a paste
making it difficult
to spread on the
fish. A little
patience brought
success.
We will do this
again.

conoy
from Barnsville Md
/ 06.21.2013

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Fantastic. Recently
in Tuscany we
purchased dried
Fennel flowers that
we were told were
great on fish. So I
used the flowers,
reduced the smoked
paprika, and forgot
the sugar. Taste was
exceptional. I plan
to make up a mix to
use a stocking
presents for our
family cooks at
xmas.

A Cook
from Bloomington, IN
/ 08.27.2012

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Couldn't be any easier for such an
amazing taste from the rub. I will
make this again exactly as it is
written. I happen to not have any
brown sugar and had to subsitute
regular sugar using a lesser
amount. Since I was losing the
depth of the brown sugar I decided
to dizzle honey over the salmon
which gave it a nice char. Got
lucky there! I definitely want to
use brown sugar next time. I served
this with one of my favorite rice
dishes from Epicurioud; Jasmine Rice
with Garlic, Ginger, and Cilantro
and Green beans and carrots.

tammlou1
from San Diego, CA
/ 01.13.2012

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I made this recipe in a grill pan on the stovetop.
I brushed the pan liberally with olive oil and followed the cooking instructions as per grilling.
I did add a splash or two of white wine (vino verde) to keep the fish from sticking or drying out.
When it was almost done, I let it rest after removing from the pan, before serving at room temperature. A delicious summer main dish.
I foresee this becoming a staple recipe in my kitchen.

hdjacob
from Austin, TX
/ 08.17.2011

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Exceptional. I used a salmon steak cut and grilled it on the Foreman grill and it came out great.

A Cook
from Berkeley, CA
/ 06.19.2011

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I make this rub over and over again. It makes your salmon a show stopper.

bredhairedgirl
from central Iowa
/ 07.28.2010

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I did everything as called for in the recipe. I crushed the fennel seed in my spice grinder. I got perfect grill marks on the perfectly done salmon. I even used the cookie sheet technique and did not break any of the fish.
My wife TOTALLY HATED the taste of the rub. Personally, I thought it was pretty good, but we will not be making this again. Ouch!
So tomorrow for lunch I am going to have a beautiful Fennel and Dill rubbed grilled salmon sandwich on slightly toasted whole grain bread, with a hint of tartar...
Yum,
Kevin

corekevin
from Montclair, NJ
/ 11.30.2009

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oh my god!!!! make these PLEASE.... i would eat this plain or with a salad or with pretty much anything.. just fantastic.

A Cook
from chicago, il
/ 09.08.2009

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The recipe is perfect! Guest's could not eat enough - they ate it all!

nlgionet
/ 06.29.2009

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I made this rub with
fresh dill and a bit
less sugar and
smoked paprika than
the recipe called
for. I was
concerned, based on
some of the previous
comments, that the
paprika would
overwhelm the flavor
of the expensive
wild salmon. I also
didn't feel that I
wanted a super sweet
rub. My guests
loved it.
Based on the reduced
proportions, I think
I got it just about
right with the wild
salmon. But here's
my gripe with the
recipe: Calling
specifically for
wild salmon is just
a conceit. This
robust rub would
work better at full
strength on farmed
salmon steaks - and
cost 1/3 to 1/2 the
price of the wild
salmon called for in
the recipe.